Sausage, Potato and Veggie Breakfast Burritos are mouthwatering and scrumptious! Breakfast Burritos are a great eat-on-the-run breakfast. You can make up a bunch of them on the weekend. Then just heat them up in the microwave for about 30 seconds before you’re ready to eat during the week.

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You can also freeze them and then pull them out to heat up when you’re ready. These Breakfast Burritos start with cooked sausage, scrambled eggs, cheese, sauteed veggies and an order of my homemade Fried Potatoes. The mixture is rolled up and heated in tortillas for one spectacular Breakfast Burrito.

It’s really hard to break this down for small amounts. I was making these for our church’s Ladies’ Conference a couple of weeks ago so we were mixing more by the “eyeball it” method and using big scoops from my serving spoons.

I did measure out some of the ingredients, but you will find this recipe easier to just put in the ingredients you want in the measurements you want! I’ll give you a guide which you’re welcome to use. But if your family wants more of this and less of that, then feel free to make substitutions as you need to.

Sausage, Potato and Veggie Breakfast Burritos come compliments of Shelby Etter, one of the young gals in our Sunday school class. She has grown up cooking according to the Southern-style tradition as well as incorporating all the Tex-Mex stuff that is so popular here in Texas.

If it’s a southern food, she can make it! I really need her to teach me how to make a really good Chicken Fried Steak (even though we rarely eat stuff like that anymore!) There are times when we splurge and I love a tasty Chicken Fried Steak with milk-gravy. Ok, back to these burritos….

I’ve done my best to make the measurements as easy as possible, but remember they are a guide. As I stated earlier, you may want to put a little more or little less than a one-third cup scoop on your tortillas. My sauteed veggies included green, red, orange and yellow diced bell peppers, diced onions, sliced mushrooms and diced tomatoes.

I thought about including spinach but I left it out. All I did was saute them in a little butter in a skillet until they were tender. Feel free to add any, all, or entirely different veggies depending on what you have on hand and what your family likes to eat.

I will say that making a batch of Sausage, Potato and Veggie Breakfast Burritos is a great way to use up garden produce. And who says you can’t eat Breakfast Burritos for lunch or supper? Not me! I like them any time of the day or night.

When I fry potatoes I usually fry them in butter, seasoned with pepper, garlic salt, chives, parsley, dill weed and paprika. I hope you include ALL of the seasonings because they really make these burritos taste wonderful. Just a sprinkling of each over the potatoes as they’re cooking is all you need.

If you want to provide a wonderful breakfast for your family than I recommend making up a batch of Sausage, Potato, and Veggie Breakfast Burritos sometime.

To make this recipe easier you may want to fry up your sausage, potatoes, and veggies the day ahead and keep them in plastic bowls or ziplock bags in the refrigerator until you’re ready to make up the burritos. It will go a lot faster and easier that way.

Also, remember to warm up the tortillas in the microwave about 30 seconds for a stack of 6-8 so they are hot and moist when you’re ready to roll them. That will prevent the tortillas from tearing as you roll them up.

Now sit back and enjoy!

Sausage, Potato and Veggie Breakfast Burritos are a great way to start your day!

Serve with salsa or hot sauce! Each bite of these burritos is mouthwatering!

Sausage, Potato and Veggie Breakfast Burritos are savory and succulent!

Here’s what I did.

I used these veggies.

I highly recommend you saute the veggies in advance of making these Breakfast Burritos. You can store them in the refrigerator.

Fry sausage and set aside.

For this small batch you probably won’t need more than about 1/4 lb. Again, I recommend that you do this ahead of time if you can.

Make up a batch of my Fried Potatoes. (Actually you will probably only need to fry one potato for this recipe).

These potatoes are seasoned which enhances the flavor of the burritos. You will speed up the process of making these burritos if all of the frying is done ahead of time.

When you’re ready to start place some butter in your skillet. Add lightly beaten eggs and sprinkle with salt and pepper.

Cook eggs stirring frequently until done.

The eggs need to get to this consistency. 

Saute bell peppers in butter.

Saute chopped tomatoes in butter.

Saute onions in butter.

Saute mushrooms in butter.

In a mixing bowl, place eggs, sausage, potatoes and mixed veggies. Add cheese and stir to combine.

Before you begin, make sure you microwave the tortillas about 20 to 30 seconds on high to get them hot and moist. (Otherwise the tortillas will tear when you roll them.)

Take about one-third cup of sausage mixture and stack down the center of your tortilla. Leave a one to one-and-a-half inch border (as pictured).

Fold the bottom up to the center of the tortilla.

Now fold the side over top to the center.

Roll burrito over until all the sausage mixture is contained in the burrito.

Tuck the loose ends into the center of the burrito.

Place in paper towels or waxed paper that’s been sprayed with cooking spray (otherwise the tortilla sticks to the waxed paper), and microwave on high about 30 seconds until hot.

Serve Sausage, Potato and Veggie Breakfast Burritos with salsa and fruit for a hearty breakfast.

Sausage, Potato and Veggie Breakfast Burritos are great to make in advance and then just warm them up when you want one for a quick breakfast.

These burritos turned out so tasty.

Here’s the recipe.

SAUSAGE, POTATO AND VEGGIE BREAKFAST BURRITOS

(Recipe adapted from Shelby Etter, Ovilla Road Baptist Church, Ovilla, TX)

Sausage, Potato and Veggie Breakfast Burritos

Teresa Ambra

Savory and succulent Tex-Mex style Breakfast Burritos with sausage, potatoes, and lots of veggies. They're mixed with cheese and scrambled eggs and wrapped up in warm tortillas. These burritos can be made in advance or even frozen and then microwaved before eating. Fantastic for on-the-go, company or holiday breakfasts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Tex-Mex

Servings 6

Calories 322 kcal

Equipment

• 1 large skillet
• 1 spatula
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 vegetable peeler

Ingredients

  

1x2x3x

• 3/4 cup mild bulk pork sausage browned and drained
• 1/2 cup seasoned Fried Potatoes (see note below)
• 1/3 to 1/2 cup assorted sautéed veggies (I used 4 colors of bell peppers, onions, tomatoes and mushrooms)
• 1/4 cup sharp Cheddar cheese shredded
• 1/2 cup scrambled eggs
• 6 to 8 flour tortillas
• 2 tbsp. butter for sauteeing (divided use)
• 1/2 cup salsa to dip tortilla in, if desired

Instructions

 

• Scramble about 3 or 4 eggs in a tablespoon of butter.
• Place in a medium-sized mixing bowl.
• Add sausage, fried potatoes, sautéed veggies, and cheese.
• Stir together to combine.
• Microwave tortillas about 15-20 seconds to get hot and moist.
• Spread about 1/3 cup of the sausage mixture and stack in the center of the tortilla from top to bottom leaving about 1-inch margins at top and bottom.
• Fold bottom of tortilla up toward center of tortilla.
• Hold in place with one hand while taking one of the sides and folding it over the top and center of the tortilla.
• Then roll tortilla over and tuck in the loose ends from the remaining side.
• Microwave each burrito about 30 seconds on high, wrapped in either a paper towel or wax paper that’s been sprayed with cooking spray.
• Serve warm with salsa.

Notes

NOTE: Fried Potatoes are seasoned with pepper, garlic salt, dill weed, paprika, parsley and chives and add a tremendous amount of flavor to this recipe.

 

NOTE: You must warm the tortillas or they will tear while trying to roll.

 

NOTE: Assorted veggies include about 1 to 1 ½ tablespoons each of diced tomatoes, mushrooms, red, orange, yellow and green bell peppers. Sauté in butter about 5 minutes or until fork tender.

 

NOTE: You can also fry the sausage and potatoes together, then add the veggies and seasonings about five minutes before everything else is cooked. Drain any grease. Mix with scrambled eggs and cheese. Roll up as instructed above.

 

NOTE: I recommend preparing the sausage, potatoes and veggies the night before you need them in this recipe.

 

NOTE: The seasonings in my Fried Potatoes recipe amp up the flavors wonderfully. I recommend you follow that recipe here.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 322kcalCarbohydrates: 23gProtein: 11gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 111mgSodium: 731mgPotassium: 309mgFiber: 3gSugar: 3gVitamin A: 816IUVitamin C: 19mgCalcium: 101mgIron: 2mg

Keyword breakfast, burritos, cheese, main dish, pork, potatoes, sausage

Tried this recipe?Let us know how it was!

The nice thing about this recipe is you can add the veggies of your choice.

Don’t these Sausage, Potato and Veggie Breakfast Burritos look scrumptious?

Time to plop that burrito right into my mouth!

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Veggie and Potato Breakfast Burritos

Sausage, Potato and Veggie Breakfast Burritos

Teresa Ambra

Savory and succulent Tex-Mex style Breakfast Burritos with sausage, potatoes, and lots of veggies. They’re mixed with cheese and scrambled eggs and wrapped up in warm tortillas. These burritos can be made in advance or even frozen and then microwaved before eating. Fantastic for on-the-go, company or holiday breakfasts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Tex-Mex

Servings 6

Calories 322 kcal

Equipment

• 1 large skillet
• 1 spatula
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 vegetable peeler

Ingredients

  

1x2x3x

• 3/4 cup mild bulk pork sausage browned and drained
• 1/2 cup seasoned Fried Potatoes (see note below)
• 1/3 to 1/2 cup assorted sautéed veggies (I used 4 colors of bell peppers, onions, tomatoes and mushrooms)
• 1/4 cup sharp Cheddar cheese shredded
• 1/2 cup scrambled eggs
• 6 to 8 flour tortillas
• 2 tbsp. butter for sauteeing (divided use)
• 1/2 cup salsa to dip tortilla in, if desired

Instructions

 

• Scramble about 3 or 4 eggs in a tablespoon of butter.
• Place in a medium-sized mixing bowl.
• Add sausage, fried potatoes, sautéed veggies, and cheese.
• Stir together to combine.
• Microwave tortillas about 15-20 seconds to get hot and moist.
• Spread about 1/3 cup of the sausage mixture and stack in the center of the tortilla from top to bottom leaving about 1-inch margins at top and bottom.
• Fold bottom of tortilla up toward center of tortilla.
• Hold in place with one hand while taking one of the sides and folding it over the top and center of the tortilla.
• Then roll tortilla over and tuck in the loose ends from the remaining side.
• Microwave each burrito about 30 seconds on high, wrapped in either a paper towel or wax paper that’s been sprayed with cooking spray.
• Serve warm with salsa.

Notes

NOTE: Fried Potatoes are seasoned with pepper, garlic salt, dill weed, paprika, parsley and chives and add a tremendous amount of flavor to this recipe.

 

NOTE: You must warm the tortillas or they will tear while trying to roll.

 

NOTE: Assorted veggies include about 1 to 1 ½ tablespoons each of diced tomatoes, mushrooms, red, orange, yellow and green bell peppers. Sauté in butter about 5 minutes or until fork tender.

 

NOTE: You can also fry the sausage and potatoes together, then add the veggies and seasonings about five minutes before everything else is cooked. Drain any grease. Mix with scrambled eggs and cheese. Roll up as instructed above.

 

NOTE: I recommend preparing the sausage, potatoes and veggies the night before you need them in this recipe.

 

NOTE: The seasonings in my Fried Potatoes recipe amp up the flavors wonderfully. I recommend you follow that recipe here.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 322kcalCarbohydrates: 23gProtein: 11gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 111mgSodium: 731mgPotassium: 309mgFiber: 3gSugar: 3gVitamin A: 816IUVitamin C: 19mgCalcium: 101mgIron: 2mg

Keyword breakfast, burritos, cheese, main dish, pork, potatoes, sausage

Tried this recipe?Let us know how it was!